Baguettes and how to shape them

500g Strong flour
8g salt
14g fresh yeast or 7g dried yeast
300g/ml water

see yeast goods post for further information on yeast goods

Add together all ingredients.

Mix on  low speed for 5 minutes

Increase to medium speed for 7 minutes

Allow to rest 45minutes-1hour covered with plastic

cut in half

Allow to rest 15 minutes before shaping

Flatten dough

Fold in half, secure with heel of  hand

Turn around

Fold in half again, secure with heel of hand

Fold in half again and
With one hand hold the seam of bread open while the other hand closes and secures the seam, work along the bread until the whole length has been secured

Turn over so seam side is down

Roll to length desired using two hands

Allow the prove covered in a plastic sheet (ripped plastic bag)  or layer of cling

When ready, slash with a sharp blade and dust with flour.

Place in a hot oven (200C) in which you have placed a heat proof container of water to create a little steam (steam gives a crusty finish but this is difficult to replicate in a domestic oven)

Remove from oven after 30minutes for baguettes and 45minutes for the larger round loaves and leave cool on a rack.